Ingredients
Scale
- 10 to 12 large apples (a mix of sweet and tart varieties like Gala, Honeycrisp, and Granny Smith)
- 1 large orange, quartered
- 4 cinnamon sticks
- 1 tablespoon whole cloves
- 1 whole nutmeg
- 2 star anise
- 1/2 cup brown sugar or maple syrup (adjust to taste)
- Water (enough to cover the fruit)
Instructions
- Wash all the apples and the orange thoroughly. Cut the apples into quarters. You do not need to peel or core them, as the seeds and skins add flavor and will be strained out later. Place the apple quarters and orange quarters into a large stockpot.
- Add the cinnamon sticks, whole cloves, nutmeg, and star anise to the pot. Pour in enough water to cover the fruit by about two inches. Ensure there is still some room at the top of the pot to prevent overflowing when it boils.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours. The apples should be very soft and losing their color by the end of this time.
- Use a potato masher or a large sturdy spoon to mash the softened apples and oranges directly in the pot. This releases all the juices and pulp, which creates a richer, more intense cider flavor. Let it simmer uncovered for another 1 hour.
- Place a fine-mesh strainer or a cheesecloth over a large bowl or pitcher. Carefully pour the mixture through the strainer, using the back of a spoon to press out every last drop of liquid from the pulp. Discard the remaining solids and spices.
- While the cider is still warm, stir in your brown sugar or maple syrup until it is completely dissolved. Taste the cider and add more sweetener if desired. Serve immediately in mugs or let it cool for storage.
- Cook Time: 3 hours 15 minutes
- Diet: Vegetarian, Vegan, Gluten-Free